Apricot buttermilk wreath

Name: Apricot buttermilk wreath
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 1 can(s) (850 ml) Apricots; 150 g Butter or margarine; 250 g Sugar; 1 package Bourbon vanilla sugar; 1 pinch Salt; 4 Eggs (size M); 50 g Cornstarch; 350 ml Buttermilk; 10 Drops of bitter almond aroma; 7-10 Tbsp grated rind of 1/2 untreated lemon; 500 g Flour; 1 1/2 packs Baking Powder; 2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

1 can(s) (850 ml) Apricots
150 g Butter or margarine
250 g Sugar
1 package Bourbon vanilla sugar
1 pinch Salt
4 Eggs (size M)
50 g Cornstarch
350 ml Buttermilk
10 Drops of bitter almond aroma
7-10 Tbsp grated rind of 1/2 untreated lemon
500 g Flour
1 1/2 packs Baking Powder
2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Fat and breadcrumbs

Directions

1
Pour the apricots onto a sieve, drain well and cut into cubes. Drain on kitchen paper. Cream fat, sugar, vanilla sugar and salt. Add the eggs individually, alternating with the cornflour, and stir until creamy. Stir in buttermilk, bitter almond flavour and grated lemon peel. Mix flour, except 2 tablespoons, and baking powder. Stir into the dough.
2
Mix remaining flour with the apricot cubes and fold in. Put the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Let the cake cool down a little in the tin, turn out of the tin and let it cool down on a cake rack. Dust with icing sugar and arrange on a cake plate. Mango crème fraîche ice cream is delicious with it